Japanese BBQ Chicken Stir Fry
Japanese BBQ Chicken Stir-Fry blends smoky and umami barbecue sauces for a fast, flavorful summer dinner
Calories per serving: 288kcal
Ingredients
~~ -- Marinade -- ~~
- 2 pound (907.18 g) Chicken breast, cut up
- 2 tablespoon (1.97 tablespoon) *Woody's Cook-in' Sauce
- 3 tablespoon (2.96 tablespoon) *Japanese BBQ Sauce
- 1 teaspoon (0.99 teaspoon) Ginger paste
~~ -- Stir Fry -- ~~
- 1 tablespoon (0.99 tablespoon) Peanut oil
- 1 (1) Red Onion, sliced
- 1 (1) Bell pepper, sliced
- 2 tablespoon (1.97 tablespoon) Cilantro, chopped
- 1/4 cup (25 g) Green onion, chopped
Instructions
- Gather Ingredients
Marinade
- Cut the chicken into bite size pieces.
- Combine the sauces and ginger paste.
- Pour it over the chicken and let the chicken marinate at least 30 minutes, or
- You can put in a vacuum sealable bag and freeze.
Stir Fry
- Slice the vegetables and defrost the chicken if you froze it.
- Heat the wok and add the oil.
- When the oil is shimmering, add the onion and bell pepper. Stir fry until the onion is translucent.
- Push the vegetables to the top of the wok and add some of the chicken.
- Let the chicken brown while sauteing it. When one batch of chicken is browned, remove it, set it aside and add another batch.
- When all the chicken has been browned, return it all to the wok and saute.
- Check the temperature. The chicken is done when it reaches 165 °F (74 °C),
- Add the cilantro and green onions and serve.
- Serve the chicken with plain rice and your favorite condiments.
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